Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
Photo by Scott Phillips

Ingredients

  • ½ tsp. honey
  • 1 Tbs. thinly sliced fresh chives
  • ½ cup all-purpose flour
  • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
  • 2 large eggs
  • 1 Tbs. white balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • + 9 more ingredients
    • 2-3 Tbs. vegetable oil
    • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
    • 2 Tbs. extra-virgin olive oil
    • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
    • Kosher salt and freshly ground black pepper
    • ¼ cup buttermilk
    • 1 Tbs. sour cream
    • Kosher salt and freshly ground black pepper
    • 1-¾ cups sliced almonds

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking

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